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Jul 21, 2023 · Perilla leaves are a staple ingredient in Korean cuisine, adding a unique and delightful taste to many dishes. Often used with soy sauce, sesame leaves, and grilled meat dishes, perilla leaves provide an exciting and flavorsome element to traditional Korean cooking.
Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including P. frutescens (deulkkae) and P. frutescens var. crispa (shiso). [1]
Aug 15, 2017 · But the leaf is an indispensable ingredient in Korean cooking but for those of you who are not too familiar with them, it can stump you a little bit so here are 10 ways to enjoy them~. 1. Make Ssam – wrap rice with it! The most common and easiest way to enjoy Perilla is to use as a Ssam ingredient.
Feb 16, 2020 · Fresh green perilla leaves are popular in Korean cuisine. Their flavor is somewhere between that of basil and mint. We use them whole in ssam wraps and barbecue, or shredded to add a bit of minty flavor to many other dishes. We also pickle them and make perilla kimchi with them.
Sep 9, 2023 · A beloved staple in Korean cooking, perilla leaves have an intense aroma and flavor.
Perilla (Perilla frutescens) is an edible herb native to many countries in Asia. Its leaves and oil are used in cooking and as medicine. Perilla leaf, seed, and stem are used as three...
Sep 9, 2024 · It’s known as perilla leaf, beefsteak plant, Japanese mint, or Ooba (大葉) in Japanese. This perennial herb is also widely used in Korean and Southeast Asian cuisine and traditional Chinese medicine.
Perilla leaves are known as kkaennip in Korean. These leaves have a unique combination of flavors, like fresh basil with a hint of mint. And guess what? They actually belong to the mint family! You won't believe how perilla leaves can enhance the taste of various side dishes in Korean cuisine.
Aug 12, 2019 · What are Perilla Leaves. The Korean name for perilla leaves is “kkaenip” or “ggaenip” (깻잎). In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap. It is part of the mint family and has a strong aroma.
Perilla, scientifically known as Perilla frutescens, is an herbaceous plant widely cultivated in Asia for its culinary and medicinal uses. Rich in essential nutrients and bioactive compounds, perilla has gained attention for its potential health benefits.
